Jackfruit Tacos Hawaii

Ingredients

• 2 lb Young Green Jackfruit (unripe, peeled and shredded; can use canned if fresh not available)
• 1 cup Barbecue Sauce (choose a smoky vegan variety)
• 2 tbsp Olive Oil (for sautéing jackfruit)
• 8 pieces Corn Tortillas (small, 6‑inch size; gluten‑free)
• 1 cup Black Beans (cooked, drained and rinsed; can use canned)
• 1 cup Papaya (peeled and diced)
• 2 tbsp Lime Juice (freshly squeezed)
• 1/2 cup Red Bell Pepper (diced)
• 1/4 cup Red Onion (finely diced)
• 1 tsp Fresh Ginger (minced)
• 2 pieces Hawaiian Chili Peppers (finely chopped; adjust to heat preference)
• 1 tsp Sea Salt (for seasoning jackfruit and chili pepper water)
• 2 cup Water (for chili pepper water)
• 1/2 cup White Vinegar (4 parts water to 1 part vinegar)

Instructions

1. Prepare Work Area and Protect from Latex

   Lay down newspaper or a disposable sheet on the cutting board, put on gloves and an apron, and coat the surface lightly with oil to prevent the sticky latex from adhering.

   Time: PT10M

2. Cut and Clean the Jackfruit

   Using a sharp chef's knife or machete, halve the jackfruit lengthwise. Remove the fibrous core and discard the large seeds. Scrape off as much latex as possible with a spoon, then rinse the flesh under running water.

   Time: PT20M

3. Shred the Jackfruit

   Using your hands or two forks, pull the jackfruit flesh apart into bite‑size shreds that resemble pulled pork strands.

   Time: PT10M

4. Cook Jackfruit in Barbecue Sauce

   Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for 5 minutes. Stir in the barbecue sauce and ½ tsp sea salt, cover, and simmer for 25‑30 minutes, stirring occasionally, until the jackfruit is tender and the sauce is thickened.

   Time: PT30M

   Temperature: medium heat

5. Prepare Papaya Lime Salsa

   In a mixing bowl combine diced papaya, lime juice, red bell pepper, red onion, minced ginger, and chopped Hawaiian chili peppers. Toss gently and season with a pinch of sea salt.

   Time: PT15M

6. Make Hawaiian Chili Pepper Water (Optional)

   Combine water, vinegar, sea salt, and sliced ginger in a saucepan. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat, let cool completely, and transfer to a sterilized jar.

   Time: PT10M

   Temperature: medium heat

7. Warm Beans and Tortillas

   Heat the black beans in a small saucepan until warmed through. Meanwhile, warm the corn tortillas in a dry skillet for 30 seconds each side or wrap in a damp paper towel and microwave for 20 seconds.

   Time: PT5M

   Temperature: medium heat

8. Assemble the Tacos

   Place a generous spoonful of BBQ jackfruit on each tortilla, top with black beans, a dollop of papaya lime salsa, and a drizzle of chili pepper water if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

12g

Carbohydrates

71g

Fat

12g

Fiber

8g

Ingredient Substitutions

• Instead of Young Green Jackfruit: canned young green jackfruit (15‑oz)
• Instead of Barbecue Sauce: homemade BBQ sauce, tomato ketchup mixed with smoked paprika
• Instead of Olive Oil: vegetable oil, coconut oil
• Instead of Corn Tortillas: flour tortillas (contains gluten)
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Papaya: mango, pineapple
• Instead of Lime Juice: lime zest plus a splash of vinegar
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Red Onion: white onion
• Instead of Fresh Ginger: ground ginger (1/4 tsp)
• Instead of Hawaiian Chili Peppers: Thai bird chilies, jalapeño
• Instead of Sea Salt: kosher salt
• Instead of White Vinegar: apple cider vinegar

Equipment Needed

• Cutting Board
• Chef's Knife or Machete
• Gloves or Apron
• Large Skillet or Dutch Oven
• Saucepan
• Mixing Bowl
• Wooden Spoon or Tongs
• Measuring Cups and Spoons
• Jar or Bottle for Chili Pepper Water
• Serving Plate
• Paper Towels

Critical Steps — Do Not Skip

• Handling and removing the sticky latex from unripe jackfruit is essential to avoid mess and skin irritation
• Cooking the jackfruit long enough in barbecue sauce ensures a tender, meat‑like texture

Chef Tips from the Video

• Add a pinch of smoked paprika to the barbecue sauce for deeper smoky flavor
• Finish the jackfruit with a squeeze of fresh lime for brightness
• Crisp the tortillas in a hot skillet for 1 minute per side for extra texture

Troubleshooting

Storage

Refrigerator: Store cooked jackfruit, salsa, and beans in airtight containers for up to 3 days.

Freezer: Freeze cooked jackfruit in a zip‑top bag for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Salsa can be prepared up to 24 hours ahead and kept refrigerated
• Cooked jackfruit stores well and can be reheated in a skillet or microwave
• Chili pepper water keeps for 1 week in the fridge

Frequently Asked Questions